1. Wash the ingredients and completely control the moisture
2. Cut white radish, carrot and cucumber into strips, and tear the cabbage into slices by hand
3. Pour a large bowl of water (noodle bowl) into the pot, add salt and sugar and boil, add green chili, red chili, peppercorns, ginger, bay leaves, etc. The prepared brine is naturally cooled, and an appropriate amount of white vinegar is added.
4. Prepare an airtight jar with the cabbage slices at the bottom, then add white radishes, carrots, and cucumbers, pour in the cooled brine, add a bottle of high-concentration white wine, and shake well. Place the sealed jar in a cool place, and it can be opened for consumption in about 2 days. It can be stored in the refrigerator in hot weather.
Tips:The ingredients can also be green peppers, colored peppers, kale, cowpea, garlic moss, etc. You can also add garlic to the brine to taste.
The time of pickling and eating is very important. Nitrite has the highest concentration during the third to fifth days of pickling. Pickled food after 20 days is basically free of nitrite. Therefore, the time of consumption should be placed in the first three days, or 20 days later!
